AND! The most important thing is there is peanut butter in the dough mixed with dollops of peanut butter, coated with peanut butter icing and sprinkled with chopped peanuts! This is like a peanut paradise. But with chocolate. In the form of brownies.

Just make them and try not to eat all at once.

Ingredients:

For the brownies:

20 pitted dates, soaked for at least an hour, or 12 medjool dates

1 large sweet potato, steamed/boiled until super soft

100g dark chocolate (I used Ombar raw chocolate, refined sugar free)

2 tbsp coconut oil

5 tbsp peanut butter (I used Meridian smooth peanut butter)

50g ground almonds

50g buckwheat/brown rice/oat flour (or regular wheat flour if not GF)

6 tbsp maple/agave syrup

a pinch of salt

For the icing:

100g dark chocolate (I used Ombar raw chocolate, refined sugar free)

2 tbsp peanut butter (I used Meridian smooth peanut butter)

optional: coarsely chopped salted peanuts

Method:
1. Preheat the oven to 180 degrees.

Make sure your cooked sweet potato is super soft. Put it into a blender/food processor with drained soaked dates. Blend for a few minutes until smooth.

In a saucepan heat coconut oil with 3 tbsp peanut butter, then gradually add and stir in chopped chocolate. When melted, take off heat. Add to the sweet potato and date pure and mix thoroughly. Add maple syrup, salt, ground almonds and flour. Mix until smooth. Add 2 tbsp peanut butter and stir in just a little bit so that you can still see dollops.

Line a baking tin with greaseproof paper and put the brownie mix in. Put in the oven and bake for 20-25 minutes. Take out of the oven and let it cool.

To make the icing, mix peanut butter with chopped chocolate, put in a saucepan and heat until melted. Spread on top of the brownie and sprinkle with chopped peanuts.